Hot chicken stock infused with saffron threads is added in small amounts to arborio rice as it cooks and is allowed to absorb before adding more. . .And more and more and more…It requires most, if not all of your attention and an insane amount of stirring that is worth every minute of your arm feeling like it might fall off.

The reward is this luxurious dish of “al dente” rice coated in buttery creaminess mildly reminiscent of saffron with a vibrant color that is akin to sunshine. We could all use a little more buttery sunshine in our lives, couldn’t we?!

In a large (12- to 14-inch) skillet, heat the olive oil over medium heat, add onion and cook until translucent but not browned, 8 to 10 minutes, turn heat down if they start to brown.

Meanwhile add the saffron to the hot stock, stirring to infuse. Keep a lid on the stock.

When the onions are tender and translucent add the rice, stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add the wine and a 4 to 6-ounce ladle of stock. Cook, stirring, until it is absorbed.

Continue adding the stock a ladle at a time, each time the liquid is absorbed add more. Stir often. Cook until the rice is tender and creamy but still a little al dente 16-20 minutes.

Stir in the butter and cheese. Allow to sit for a minute or two. Portion into 4 warmed plates and serve with extra cheese.